I absolutely love risottos, all kinds. However, if I were to pick a favourite it would probably be this one. It is rich and creamy and has the added freshness of spring vegetables. A great dish that really doesn’t take too long to put together. Perfect for this time of year.
Note: When cooking risottos sometimes you will need more stock and sometimes a little less. This usually depends on the type of pot you are using and how quickly the liquid is absorbing into the rice. I like to use a heavy bottomed stainless steel pot for making risotto and I always set the heat to medium-low once it starts to cook. This should help with the liquid being absorbed at the right temperature and the right time so you rice is cooked as well. If you get to the end and your rice is still a little hard, add more stock and reduce the heat as low as you can. This should help finish off the cooking of the rice.
Perfect mid week dinner for spring time. Lovely fresh flavours that really shout spring.
You could easily substitute broccoli for asparagus if you prefer. It cooks in pretty much the same amount of time so no recipe adjusting would be needed.
Serves 6 / Prep time: 20 minutes / Cook time: 30 minutes
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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